Ragda Pattice

Ragda Pattice is naturally vegetarian, but to ensure it's vegan, simply omit any dairy-based ingredients like butter or ghee. You can also use plant-based bread crumbs and ensure that the chutneys you use are free from animal products.

If you don't have dried peas, you can use canned chickpeas or black beans as a substitute for the Ragda. For the potato patties, sweet potatoes can be used instead of regular potatoes for a different flavor. Additionally, if you don't have chaat masala, a mix of cumin, coriander, and a pinch of garam masala can work as a substitute.

To store leftover Ragda Pattice, keep the Ragda and the potato patties separate. Store the Ragda in an airtight container in the refrigerator for up to 3 days. The potato patties can be stored in the same way but are best consumed fresh. You can reheat the Ragda on the stove and the patties in an oven or air fryer to maintain their crispiness.

Ragda Pattice pairs wonderfully with various chutneys like green chutney and tamarind chutney. You can also serve it with a side of crispy papad or a refreshing salad to balance the flavors. For drinks, a sweet lassi or a tangy lemonade complements the spicy notes of the dish.

To make Ragda Pattice, start by soaking dried peas overnight. Pressure cook them with spices until soft, then mix in chopped vegetables and seasonings. For the patties, boil and mash potatoes, mix with spices and breadcrumbs, shape into cutlets, and shallow fry until golden. Serve the patties topped with the Ragda and garnished with chutneys and chaat masala.